 NOTE: This is a long-ish read. (It also contains a word or two of profanity.) If you’d like to download it as a PDF and read on your device, you can find it here.
If you use a pizza steel, one of the reasons is Andris Lagsdin. He’s homemade pizza's Man Of Steel. Back when Nathan Mhyrvold and the team at Modernist Cuisine began experimenting with bread baking, they determined that the best baking surface was not stone, but steel--which changed Andris's life. Once upon a time, Andris was a culinary rockstar chef in Boston. He used to run the pizza program for celebrity chef Todd English at his restaurant, Figs in Charlestown. However, Andris also comes from a decades-old family steel business called Stoughton Steel. He grew up in steel fabrication, and had gone back to the business to help his father when he saw an opportunity.
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Can making great pizza at home make the world a better place--or at least improve your love life?5/6/2023  Last Thursday night while I was out, I had text and voicemail messages from a longtime friend and pizza-geek reader of this blog. There was some urgency involved. I got back to him at the end of the evening. He was a couple of hours behind me. (Like a Billy Joel character, this guy used to give them the standup routine in LA. But that was another life, yet he still lives there. Lucky him!)
It turns out my friend was doing something public that showcases the Free The Pizza book, and wanted to make sure I was OK with the exposure. Let’s see. Am I OK with someone wanting to promote my books for free with no strings attached? Um… Yep. But this friend, whom we’ll call David (because that is his name) got onto a pizza jag. He was deep into the idea of making pizzas and working with toppings and making it a part of his repertoire and feeding his friends and wooing the women in his bachelor life and, and, and… |
AuthorBlaine Parker is the award-winning author of the bestselling, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, pro-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza? Archives
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